Turn smashed potatoes into a naturally gluten free pie crust loaded with wonky green veggies and cheese.
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Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect...
Veggie-packed savoury flapjacks with carrot, broccoli and cheese - ready in 35 mins. The ultimate lunchbox sidekick or s...
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Our take on the viral courgette wraps filled with baked tofu, slaw & spicy mayo – a super quick, no-fuss lunch for two.
Our take on the viral cucumber salad—juicy watermelon meets soy, chilli, and sesame for a bold, Asian-inspired twist.
A light summer salad with sweet grilled peaches, crisp green beans, and creamy goat’s cheese – easy to make with no oven...
Get creative with watermelon, in this vegan poke bowl recipe. The refreshing way to get your sushi fix.
Vegetarian tagine packed with eggplant, pumpkin, green beans and chickpeas in a morrocan spiced tomato base.
Not sold on grapefruit? This salad recipe will change your mind. A more-ish mix of crunch, sweetness and tangy flavours.
Bit into the bold flavours of this Cajun-spiced salmon, complemented by a creamy lemon dressing and crisp salad greens. ...
If you're on the fence about turnips, this recipe will change your mind! The sweet hint of the turnips, combined with po...
This Bombay Potato recipe is a comforting side dish for any dinner. It has little twist by using fiery watercress in the...
These vegetarian meatballs really hit the spot. Serve with pasta for a crowd pleasing Italian-themed vegetarian dinner!
This is a comforting bowl of goodness using eggplant herbs and pickles. Don't be put off by the amount of ingredients; t...
This recipe is a combination of sumac-roasted carrots complemented by creamy tzatziki yoghurt - these flavours are delic...
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Caprese salad is a simple Italian salad, traditionally made of sliced fresh mozzarella, tomatoes, and basil. This versio...
This dish is full of flavour and extremely versatile. If you're short of a variety of produce, play around and swap for ...
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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